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Understanding consumers' sensory preferences for dairy products is essential. This study employed sensory analysis and instrumental techniques to analyze the flavor of pasteurized milk and ultra-high temperature (UHT) milk. There were 6 milk samples with similar fat content (4.0–4.6 g/100mL) and protein content (3.2–3.8 g/100mL). Sensory data from consumer tests was collected using CATA (n = 100) and 9-point hedonic preferences. Research showed that Chinese consumers could distinguish the flavor of the 2 types of milk, and UHT milk showed a higher preference score, which may be due to the more pronounced milky flavor and sweet taste of UHT milk. A total of 48 aroma-active compounds were sniffed through GC × GC-O-TOF-MS, among which 11 were determined as key aroma-active compounds. Correlation analysis showed that milky odor, sweetness, and aftertaste-milky were positively correlated with γ-dodecalactone and γ-nonanolactone. Cooked and oxidized taste were positively correlated with 1-octen-3-ol and E-2-octenal. This study is important for developing Chinese dairy products and exporting dairy products to China by multinational companies.
Jiang et al. (Fri,) studied this question.